Quality and Consumer Acceptability of In-bag Dry- and Wet Aged Lamb
aut.event.date | 2018-08-12 to 2018-08-17 | en_NZ |
aut.event.place | , Melbourne | en_NZ |
dark.contributor.author | Zhang, R | en_NZ |
dark.contributor.author | Yoo, JY | en_NZ |
dark.contributor.author | Craigie, C | en_NZ |
dark.contributor.author | Staincliffe, M | en_NZ |
dark.contributor.author | Realini, C | en_NZ |
dark.contributor.author | McEwan, J | en_NZ |
dark.contributor.author | Farouk, M | en_NZ |
dc.date.accessioned | 2020-07-23T22:34:17Z | |
dc.date.available | 2020-07-23T22:34:17Z | |
dc.date.copyright | 2018-08-16 | en_NZ |
dc.date.issued | 2018-08-16 | en_NZ |
dc.description.abstract | INTRODUCTION Dry-aged meat is a niche product favoured by meat purveyors for mostly local upscale restaurants and gourmet markets. The distinct flavour of dry-aged meat commands a higher price in the marketplace, yet very little dry-aged meat is exported from its country of origin. Lamb is consumed widely around the world, and New Zealand is the major producer and exporter of wet-aged lamb globally. Dry-ageing of beef has been well studied over the last decade [1, 2] with comparatively limited research carried out on lamb. There is an opportunity to develop commercial dry-aged lamb for high value export markets. The aim of the present study was to compare the quality and consumer acceptability of in bag, dry- and wet-aged lamb. | |
dc.identifier.citation | In Proceedings of the International Congress of Meat Science and Technology (2018), Retrieved from: http://icomst-proceedings.helsinki.fi/papers/2018_07_05.pdf | |
dc.identifier.uri | https://hdl.handle.net/10292/13547 | |
dc.publisher | DigICoMST | en_NZ |
dc.relation.uri | http://icomst-proceedings.helsinki.fi/papers/2018_07_05.pdf | en_NZ |
dc.rights | The material is open access, but when using this digital material it is expected that the citation should, in addition to the normal bibliographic data, include also ‘Source: www.icomst.helsinki.fi/Digicomst.’ | |
dc.rights.accessrights | OpenAccess | en_NZ |
dc.title | Quality and Consumer Acceptability of In-bag Dry- and Wet Aged Lamb | en_NZ |
pubs.elements-id | 385496 | |
pubs.organisational-data | /AUT | |
pubs.organisational-data | /AUT/Health & Environmental Science | |
pubs.organisational-data | /AUT/Health & Environmental Science/Applied Science | |
pubs.organisational-data | /AUT/Health & Environmental Science/School of Science | |
pubs.organisational-data | /AUT/PBRF | |
pubs.organisational-data | /AUT/PBRF/PBRF Health and Environmental Sciences | |
pubs.organisational-data | /AUT/PBRF/PBRF Health and Environmental Sciences/HA Science 2018 PBRF |
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